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  <title><![CDATA[Hulk CoreVault]]></title>
  <link>https://hulk-corevault.com/</link>
  <description><![CDATA[Hulk CoreVault is an artisan bakery in Kanazawa, Japan. Sourdough loaves, croissants, and seasonal pastries baked fresh daily. Open Tue-Sun from 8 a.m.]]></description>
  <language>en</language>
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    <title><![CDATA[Autumn baking in Kanazawa: working with local chestnuts]]></title>
    <link>https://hulk-corevault.com/notes/autumn-baking-kanazawa-chestnuts.html</link>
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    <description><![CDATA[Chestnuts in Ishikawa Prefecture start coming in from late September, and the season runs through November. The kuri grown in the hills around Kanazawa are known for their size and sweetness, and they are genuinely different from the smaller, drier chestnuts you sometimes find at supermarkets. Working with fresh chestnuts is more labour-intensive than using a commercial paste, but the flavour difference is significant enough that we have never seriously considered switching.]]></description>
    <pubDate>Tue, 08 Sep 2026 06:30:35 GMT</pubDate>
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    <title><![CDATA[How we make focaccia from sourdough, not commercial yeast]]></title>
    <link>https://hulk-corevault.com/notes/sourdough-focaccia-technique.html</link>
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    <description><![CDATA[Focaccia made with commercial yeast is fine. It is soft, it is oily, it is ready in a few hours. Focaccia made with a sourdough starter is something different: the crumb is more open, the crust has a slight chew, and the flavour has a background complexity that commercial yeast cannot produce. We bake it on Fridays and Saturdays only, because the dough needs the same 18-hour cold ferment as our country miche, and we cannot fit it into the weekday bake schedule.]]></description>
    <pubDate>Wed, 12 Aug 2026 10:53:47 GMT</pubDate>
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    <title><![CDATA[Why cold fermentation makes better sourdough bread]]></title>
    <link>https://hulk-corevault.com/notes/cold-ferment-sourdough-japan.html</link>
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    <description><![CDATA[Most sourdough guides tell you to proof your dough at room temperature until it doubles. That works. But if you have ever tasted a loaf that spent the night in the refrigerator before baking, you will notice the difference immediately. The crust is deeper, the crumb is more complex, and the sourness is present without being sharp. Cold fermentation is not a shortcut or a trick. It is a different process with different results, and understanding why it works will change how you bake.]]></description>
    <pubDate>Thu, 30 Jul 2026 18:17:14 GMT</pubDate>
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    <title><![CDATA[Keeping a sourdough starter alive through a Japanese summer]]></title>
    <link>https://hulk-corevault.com/notes/keeping-starter-alive-japanese-summer.html</link>
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    <description><![CDATA[A Japanese summer is not kind to sourdough starters. From late July through early September, kitchen temperatures in Kanazawa regularly reach 30 to 34 degrees Celsius, and humidity sits above 80 percent for weeks at a time. At those temperatures, a starter can go from peak activity to overfermented and acidic in a matter of hours. We have been managing our starter through ten summers now, and the approach has changed considerably since the first one.]]></description>
    <pubDate>Fri, 26 Jun 2026 11:10:30 GMT</pubDate>
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    <title><![CDATA[How to store artisan bread in Japan's humid climate]]></title>
    <link>https://hulk-corevault.com/notes/bread-storage-japan-humidity.html</link>
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    <description><![CDATA[Storing bread in Japan is genuinely harder than in drier climates. The humidity that makes the summers uncomfortable also accelerates mould growth on bread, particularly on loaves without preservatives. We get asked about storage regularly, and the answer is more nuanced than 'put it in a bag'. The right approach depends on the type of bread, how long you want to keep it, and whether you have a freezer you are willing to use.]]></description>
    <pubDate>Fri, 22 May 2026 16:53:40 GMT</pubDate>
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    <title><![CDATA[What makes Hokuriku wheat flour different for bread baking]]></title>
    <link>https://hulk-corevault.com/notes/hokuriku-wheat-flour-bread.html</link>
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    <description><![CDATA[Most bread flour sold in Japan is blended from imported wheat, primarily from Canada or the United States, with a protein content standardised for consistent performance. That consistency is useful for commercial baking. For artisan sourdough, it can also be a limitation. We switched to a Toyama Prefecture mill's flour in 2020, and the difference in our crumb structure was noticeable within the first week.]]></description>
    <pubDate>Sun, 19 Apr 2026 19:58:11 GMT</pubDate>
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    <title><![CDATA[How to score a sourdough batard without tearing the crust]]></title>
    <link>https://hulk-corevault.com/notes/scoring-sourdough-batard.html</link>
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    <description><![CDATA[Scoring is the last thing you do before the loaf goes into the oven, and it is the thing most home bakers get wrong. A bad score does not ruin the bread. It still tastes the same. But it does affect how the loaf opens in the oven, and a loaf that tears unpredictably will have a denser crumb than one that opens cleanly along the score line. We cover scoring in every workshop we run, and the same mistakes come up every time.]]></description>
    <pubDate>Fri, 06 Mar 2026 21:25:27 GMT</pubDate>
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